Ref.: Ms. No. INJM-D-10-00299R1

MICROBIOLOGICAL ANALYSIS OF STUFFED MUSSELS SOLD IN THE STREETS

Indian Journal of Microbiology

Dear Kalia

Marine products are extremely perishable as compared to other fresh meat commodities. These products can readily be contaminated with pathogenic microorganisms because of the texture of their flesh and also their living habits in the microbe-laden habitat. On the other hand, the hygienic quality of marine products declines rapidly due to microbial cross-contamination from various sources, ultimately leading to spoilage. Mussels (Mytilus galloprovincialis) belong to the Mytilae family and are a very popular mollusk species farmed in the countries. Mussels, both raw and processed, are highly nutritious and dietetic products. They provide good-quality, inexpensive protein (as much as 60 per cent of protein-dry weight basis). They are low in fat and cholesterol and high in polyunsaturated fatty acids (42-45 per cent of total fatty acids). They are also high in fat- and water-soluble vitamins (A, B1, niacin, B2, C, D and E) and trace elements (Fe, Ca).Mussels pump large quantities of water through their bodies, so they accumulate the toxic substances and microorganisms present in their environment. Addition to this, their high glycogen and free amino-acid content, high water activity (aw 0.95) and high pH (6.7-7.1) make them an ideal substrate for the growth of microorganisms therefore, they are at high risk of food poisoning when ingested.

Stuffed mussel (Midye Dolma) which can be classified as ready-to-eat (RTE) foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed, and generally was eaten without any hesitation. However, this special food might be an important source of pathogen bacteria as all these agents can easily be found in the environment, such as soil, contaminated water and the people who prepare them and the premises where they are cooked and sold. They are generally sold in the streets on tables with no cooling feature, while they are still in their shells.

In recent years, public corporations and enterprises in Turkey have attracted attention on the fact that they have oriented themselves towards the policy of handing over food service to private professional institutions with a view to improve the hygienic and taste qualities of foods, and to save labor in Turkey.With this purpose, it is important to take control the street sellers to guarantee the health of consumers. This is the first study to provide information on the microbiological quality of stuffed mussels sold in Ankara, Turkey.This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods. Thus, this study was undertaken to determine the microbial quality of the stuffed mussels and to discuss the microbiological quality criteria of RTE foods defined in the Turkish Food Codex (TFC).

The result of this investigation indicates that stuffed mussels as a street food may constitute a potential health hazard, depending on contamination level and lack of sanitary practices, and therefore, handling practices should require more attention and improvement. Our investigation confirms that the samples sold in streets are not suitable to consume due to their microbiological quality. Also TFC limits can be considered. Insensibly sale of the foods that have pathogens in such high values in streets can be very dangerous. To prevent this, necessary precautions should be taken such as hygiene and sanitation education, etc.

As researchers we wish this article would be published as an “original article” because of the reasons we mentioned above. Besides, we want to refer this article for a larger scale project as this subject is very threatening for human health.

With best regards,

Mustafa Ates

Asli Ozkizilcik

Cengiz Tabakoglu